Name: Choron Sauce
Ingredients: 2 Egg yolks,; room temperature; 6 oz Clarified butter; Juice of 1 lemon; Tabasco; Salt, white pepper and cayenne; 2 c Fresh tomatoes peeled & seeded

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		S, S, E, N, C	1	Servings

INGREDIENTS

2		Egg yolks,; room temperature
6	oz	Clarified butter
		Juice of 1 lemon
		Tabasco
		Salt, white pepper and cayenne
2	c	Fresh tomatoes peeled & seeded

INSTRUCTIONS

In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice
until thick and pale. Set bowl over a pan of barely simmering water,
stirring constantly, until warm but not hot. Stir in butter, a few
tablespoons at a time, until all butter is incorporated. Cook, stirring,
until sauce thickens enough to lightly coat back of a spoon. Remove from
heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne,
to taste. Fold in tomatoes. Yield: About 2 cups
Recipe By     :ESSENCE OF EMERIL SHOW #EE031
Posted to MC-Recipe Digest V1 #245
Date: Wed, 16 Oct 1996 00:01:07 -0400
From: Rowaan <Rowaan@ix.netcom.com>

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